Chicken breasts easily turn dry unless you use fattening things like cream or cheese as accessories for flavor and texture. That became the jumping-off point for this recipe: how to get juicy, mouth-watering chicken breasts while keeping things healthy. Poblano peppers turned out to be the answer: They’re mild, but infuse everything they touch with a rich green-chile flavor. That flavor plays off the sweet and sour of orange juice and the brash acidity of apple cider vinegar, while a single habanero chile adds heat without pain. Serve the shredded chicken in warmed tortillas, with Tomatillo Guacamole Salsa and the taco accessories of your choice: sliced avocado, shredded cheese, and chopped cilantro, for example.
- Yield: 6 generous servings
- Difficulty: Easy
- Total: 3 hrs 30 mins
- Active: 30 mins
- 5 poblano peppers, cut into 1/2-inch strips
- 6 medium garlic cloves, crushed
- 1 habanero pepper, seeded and minced
- 3 1/2 pounds boneless, skinless chicken breasts (about 6 large breasts)
- 2 large yellow onions, chopped
- 2 tablespoons ground cumin
- 1 1/2 to 2 teaspoons kosher salt
- 1/2 cup freshly squeezed orange juice
- 1/3 cup cider vinegar
- Turn on your slow cooker to begin warming the pot. Add the poblanos, garlic, and habanero.
- Arrange half of the chicken breasts over the garlic and chiles. Sprinkle with half of the chopped onion. Place the remaining chicken on top and finish with the rest of the onion.
- Add the cumin, salt, orange juice, and vinegar.
- Cook on high for up to 4 hours (start checking it after 3 hours—when the chicken is soft and shreds easily, it’s done). Remove the chicken and set it aside.
- When the chicken is cool enough to handle, shred it into a large bowl. Return the chicken to the pot and mix well. Transfer to a serving bowl and let your guests make their own tacos at the table.